[citation needed] In the Swedish-speaking region of Åland, there are other varieties of bread, the majority of which owe much to Swedish cuisine.

Traditional Finnish rye breads, such as reikäleipä and limppu, were historically dried on poles beneath kitchen ceilings.

This kind of bread was usually produced at steady intervals throughout the year, whereas Western Finnish tradition stressed less frequent baking sessions combined with long-term storage.

[2] The old tradition was that all bread in the house for the year was baked over a few days, in a large oven that took a long time to cool.

[3] The longer baking time in the lower temperature gives it a darker color, higher density and hardness than regular rye bread, comparable to a fruit cake.

Nowadays it is often combined with other types of flour to make Karelian pasties, meat pies, and other dishes.

[citation needed] The potato, although a late introduction to Finland, features heavily in the diet and has found its way into many kinds of breads.

Most are made in a similar way to a basic limppu, however they typically include molasses and other Christmas time flavours like orange, cinnamon, fennel, aniseed and caraway.

[citation needed] Korppu is a dried, hard and crisp rusk that resembles a small halved bread roll.

The usual recipe is based on milk, sugar, wheat flour, butter, with yeast and a very small amount of salt as additives, and cardamom or saffron as spices.

[citation needed] A korppu (see above) sweetened with sugar and spiced with cinnamon is called sokerikorppu.